- Cook Time
- Prep Time
- 4 ServingsServings
- 2 Tbsp. granulated sugar
- 2 tbsp. soy sauce or Thai fish sauce
- 3 tbsp. seasoned rice wine vinegar
- 2 tbsp. peanut butter
- 1 tbsp. minced fresh gingerroot
- 1 small clove garlic, minced
- 1 tsp. minced fresh hot chile pepper (optional)
- 1/2 c. peanut oil
- Kosher or sea salt and freshly ground black pepper Salad
- 1/2 c. bean sprouts
- 1/2 lb. fresh snow peas, strings removed
- 1/2 c. California raisins
- 2 large ripe mangoes
- 1/2 c. toasted cashews
- Kosher or sea salt and freshly ground black pepper
- Lettuce leaves for lining plates
2 In a blender, combine the sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds.
3 With blender running, add the oil in a slow, steady stream and process until smooth. Season to taste with salt and pepper.
5 Place the bean sprouts in a colander and rinse thoroughly.
6 In a small saucepan, bring 1 quart of salted water to a boil.
7 Add the snow peas and cook briefly until tender but still crisp, about 30 seconds. Pour boiling water and peas over the bean sprouts to wilt them a little.
8 Rinse immediately under cold water. Drain on paper towels.
9 In a large bowl, toss vegetables with raisins, mangoes and cashews.
10 Then, toss with enough dressing to coat the vegetables. Season to taste with salt and pepper. Serve on a single platter or individual plates lined with lettuce leaves.
Source: Chef Roy Harland and California Raisin Marketing Board